That's A Wrap - Your Favorite 2013 Recipes by Month

I wanted to handle the review of the year's most popular recipes in a different fashion this year. I've been blogging for a long while now and some of my earlier recipes have become so popular that they eclipse new entries that joined their ranks over time. I'm including your all-time favorites in the list that appears in the right-hand column, but I also wanted to share the posts and recipes that proved to be your favorites this year. Sweets and casseroles proved to be popular and you picked some wonderful recipes from among the 352 recipes that were featured on the blog this year. I hope to follow through with a collection of the recipes that were my favorites later tonight. Here are the recipes you chose for 2013.


                                                    By Month

                                January:                                                                                     February:

Haluski - Polish-Style Pasta with Bacon and Cabbage                    Tuna Noodle Casserole

                              March:                                                                                            April: 

                  Shrimp Fried Rice                                                              Pillow Soft Almond Cookies

                                     May:                                                                                      June: 

          Reese's-Like Peanut Butter Squares                              Swedish Raspberry and Almond Bars

                                     July:                                                                                      August: 

                   Portuguese Sweet Bread                                                        Cheeseburger Soup

                                 September:                                                                            October: 

                   Fresh Apple Crumb Cake                                           Dutch Apple Cake - It's Child's Play

                                 November:                                                                                December: 

                   Pumpkin Swirl Cheesecake                                                     Cratchit's Crumble Pie

                    

Deviled Eggs with Smoked Salmon and Chives

Wishing You Health and Happiness in the New Year

From the kitchen of One Perfect Bite...Regardless of the season, deviled eggs are always a crowd pleaser, and while it may be shameless to admit it, I make them whenever I have a gang to feed or need a filler for the buffet table. We had what is euphemistically called a block brunch this weekend. In reality, it was an early cocktail party and all the neighbors were asked to contribute something to the bar or table. This version of the eggs was my contribution to the get-together. The recipe is fairly standard for deviled eggs, but the addition of smoked salmon makes it a bit more upscale and true to the regional tastes of the Pacific Northwest. If you need a last minute appetizer or an extra dish for your buffet table, you might want to give this recipe a try. I know you will be pleased. Here is how deviled eggs, Pacific Northwest-style, are made.

Deviled Eggs with Smoked Salmon and Chives...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
12 eggs
1/3 cup mayonnaise
1/4 cup cream cheese, at room temperature
2 teaspoons Dijon mustard
1/3 cup chopped chives, plus extra for garnish
2 ounces smoked salmon, finely chopped

Directions:
1) Place eggs in a lidded pot and add enough water to cover eggs by 1 inch. Cover pan. Bring to a boil. Turn off heat and let stand 10 minutes. Remove to a bowl filled with ice water to cool completely.
2) Peel eggs. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut side up on a large platter.
3) Beat yolks, mayonnaise, cream cheese and Dijon mustard with a hand mixer until smooth. Stir in chives and salmon. Spoon some of the mixture into each egg white half. Garnish with chives. Yield: 12 servings.

                    

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              Three Years Ago Today:                                                              Four Years Ago Today: 

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Chocolate-Hazelnut Cream Puffs

From the kitchen of One Perfect Bite...Cream puffs, in one form or another, have always been part of our holiday tradition. This year, rather than stress over a Paris Brest or Croquembouche, I decided to serve them in their simplest form along with a lovely mascarpone and Nutella filling, that while nearly effortless to make, was delicious and made the puffs worthy of a high tea or holiday table. While the puffs can be made well ahead of time, fill them just before serving to prevent them from becoming soggy. The recipe comes from Taste of Home magazine and I think you and your family will enjoy this new take on an old-fashioned treat. I do hope you'll give the recipe a try. Here is how the cream puffs are made.

Chocolate-Hazelnut Cream Puffs...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
Filling
6 ounces mascarpone or cream cheese
2 tablespoons sugar
2/3 cup chocolate hazelnut Spread (i.e. Nutella)
1/4 cup heavy whipping cream
1/2 cup chopped hazelnuts or pecans, toasted
Cream Puffs
1 cup all-purpose flour
3 tablespoons baking cocoa
2 tablespoons sugar
1 cup water
1/2 cup butter
1/4 teaspoon salt
4 eggs
Confectioners' sugar

Directions:
1) Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
2) To make filling: Beat cheese and sugar in a small bowl until smooth. Gradually add hazelnut spread and heavy cream and beat until smooth. Stir in hazelnuts. Cover and refrigerate.
3) To make cream puffs: Combine flour, cocoa and sugar in another bowl. Set aside. Add water, butter and salt to a large saucepan and bring to a boil. When butter melts, add flour mixture all at once and stir until a smooth ball forms. Remove from heat. Let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
4) To bake and fill: Drop by rounded tablespoonfuls 2 inches apart onto lined baking sheets. Bake for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. Spoon filling into cream puffs. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen cream puffs.

                    

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       One Year Ago Today:                                                                  Two Years Ago Today:

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                 Three Years Ago Today:                                              Four Years Ago Today: 

                     Cranberry Trifle                                                        Spiced and Pickled Shrimp

Frozen Whiskey Cream - A Frozen Custard

From the kitchen of One Perfect Bite...While I hate to see the holidays come to an end, I must admit that the finery that comes with them is starting to look worn and tired, a bit like an old woman whose makeup is too thickly applied.  The poinsettias seem glaringly bright, while the ivy garlands, no longer quite so jolly, are fading to a  khaki green, and destroying any sense of the yin and yang that greeted their arrival. I spent some time this morning removing the worst offenders, but even though I should,  I'm not quite ready to erase all traces of the season. The same thing is happening in my kitchen. Fortunately, the cookies are finally gone, and while there is still some fruit cake, the holiday cupboard is looking mighty bare. I still, however,  need some quick and easy desserts to see the season out, and I've found this one will do nicely. I think you'll also enjoy this whiskey flavored frozen custard. While it needs at least six hours to chill, it is simple to make and it is a stressless way to end a meal.  This is a very rich dessert, so you'll want to keep serving sizes small.  The custard will keep for several days in the freezer, so it is a perfect make ahead for New Year's Eve celebration. Do try it.  Here is how it is made.

Frozen Whiskey Cream...from the kitchen of One Perfect Bite inspired by Southern Living magazine

Ingredients:
3 large eggs
2 large egg yolks
3/4 cup sugar
1/3 cup whiskey or brandy
1/4 teaspoon ground cinnamont
1/4 teaspoon ground nutmeg
1-1/2 cups heavy cream
Garnishes: sweetened whipped cream, freshly grated nutmeg, chopped candied nuts

Directions:
1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together eggs, egg yolks, and next 4 ingredients in top of double boiler over simmering water, and cook, stirring constantly, 8 minutes or until thickened. Remove from heat; cool completely, stirring often.

2. Meanwhile, beat cream at high speed with an electric mixer 3 minutes or until soft peaks form. Stir one-third whipped cream into cooled egg mixture until blended. Fold in remaining whipped cream. Spoon mixture into 8 (8-oz.) cups or glasses, filling half full; cover with plastic wrap. Freeze 6 hours to 2 days.

                    

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    Asian-Style Sea Bass with Ponzu Sauce                                               French Toast

                 Three Years Ago Today:                                              Four Years Ago Today: 

                     French Dip Sandwich                                            Chunky Clam and Bacon Dip

Menu for the Week of December 29, 2013

Weekly Menu at One Perfect Bite... 

Sunday

Standing Rib Roast

Japanese-Style Butter and Soy Potatoes

Roasted Root Vegetables

Caesar Salad

Yorkshire Pudding

Individual Cranberry Souffles

Monday

Onion Bacon and Spinach Tart

Chicken and Orzo Soup

Tuesday

Duck Breast with Cherries

Potatoes Anna

Roasted Asparagus

Wilted Spinach Salad

Poached Pears

Wednesday

Stupid Simple Roast Beef with Horseradish Sauce

Savory Roasted Potatoes for a Crowd

Burgundy Mushrooms

Green Bean Casserole

Garlic Bread

Texas Sheet Cake

Thursday

Boulettes - Leftover Beef Meatballs in Tomato Sauce

Cheesy Orzo Pilaf

Fresh Broccoli Salad with Tomatoes Olives and Feta Cheese

Friday

Barbecued Beef on Buttermilk Buns

Oven Baked Parmesan Steak Fries

Saturday

Stir Fried Shrimp with Black Beans and Bok Choy

Steamed Rice

                    

Frugal Foodie Friday - Pork and Herbed White Bean Stew

From the kitchen of One Perfect Bite...It is hard to come up with a recipe for Frugal Foodie Friday when we're in the middle of serving special, and I might add, generally expensive, holiday meals to our families. With some help from Cooking Light magazine, I think I've found a dish that's so delicious you'll be pleased to share it with your family and friends, despite its relatively low cost. While this bean stew is substantial enough to serve as a meal, it also makes a wonderful filler for a holiday buffet or pot-luck supper. It's simple to prepare, but it takes about four hours to bake, so you'll want to plan your time accordingly. If you decide to make the stew, use fresh thyme and sage if possible and don't stint on the onions. This is a dish that pops with flavor and I think you will enjoy it. The Silver Fox is not generally a bean man, but even he gave the stew a thumbs up. I do hope you'll give the recipe a try. Here is how the stew is made.

Pork and Herbed White Bean Stew...from the kitchen of One Perfect Bite courtesy of Cooking Light

Ingredients:
1 cup dried white beans
6 cups boiling water
1-1/2 tablespoons olive oil, divided
1 (1-pound) boneless pork picnic roast, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
2 cups chicken broth
1/2 cup water
2 fresh thyme sprigs
1 fresh sage sprig
2 cups coarsely chopped onion
1/2 cup coarsely chopped carrot
6 garlic cloves, coarsely chopped

Directions:
1) Place beans in a Dutch oven. Cover with 6 cups boiling water and let them stand, covered, for1 hour. Drain.
2) Preheat oven to 325 degrees F.
3) Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and pepper. Add pork to pan and sauté for 6 minutes, turning to brown on all sides. Stir in beans, remaining 1/4 teaspoon salt, broth, water, thyme, and sage and bring to a boil. Cover and bake for 1 hour.
4) Heat a skillet over medium-high heat. Add remaining 1-1/2 teaspoons oil to pan, swirling to coat bottom. Add onion and carrot and sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir onion mixture into bean mixture and continue baking for another 1-1/2 hours, or until beans are tender. Drain solids through a sieve over a bowl, reserving solids and cooking liquid. Skim and discard fat from top of liquid. Stir cooking liquid back into pork mixture. Yield: 4 servings.

                    

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                 Three Years Ago Today:                                              Four Years Ago Today: 

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